Garden-fresh tomatoes marinated with red onion, garlic, and a blend of basil and parsley. This flavorful Italian marinated tomato salad is an excellent side dish for summer meals and also makes a bright topping for burgers and sandwiches.
Lately I’ve been picking up baskets of gorgeous beefsteak tomatoes at the farmers market from one of my favourite produce vendors, Springh Farms. They’ve been perfect on sandwiches and salads, but their flavor begged for a simple preparation that really highlights the tomatoes. This Italian marinated tomato salad does exactly that—showcasing ripe field tomatoes with a bright, herb-forward dressing.
You’re going to love this!
- Easy to prepare ahead and perfect for summer gatherings
- A delicious way to use up ripe, juicy tomatoes
- Fresh, healthy flavors made from mostly pantry staples
If you want more ways to enjoy fresh tomatoes, try a classic pico de gallo for another fresh, no-cook option.
How to make Italian tomato salad
The key to this marinated tomato salad is using the ripest tomatoes you can find. Beefsteak tomatoes are ideal—large, juicy, and visually appealing—but any ripe garden tomato will work. Equally important are the fresh herbs: use fresh basil and parsley for the clean, aromatic flavor that dried herbs can’t replicate.
Slice the tomatoes about 1/3-inch thick and arrange them in a single layer on a shallow platter or rimmed dish so the marinade can coat each slice. For the marinade, whisk together extra virgin olive oil, red wine vinegar, a splash of lemon juice, diced red onion, finely chopped basil and parsley, crushed garlic, and sea salt. Pour the marinade evenly over the tomatoes, making sure the herbs and onions distribute on top and the liquid settles beneath the slices.
Cover and refrigerate the platter for at least an hour so the tomatoes can absorb the flavors. When ready to serve, finish with freshly ground black pepper and, if you like, an extra drizzle of olive oil.
This salad pairs beautifully with grilled meats, rustic breads, or as a refreshing side for any light summer meal. It also works well as a colorful sandwich or burger topper.
Tips for the Best Italian Tomato Salad
Use vine-ripe tomatoes: start with the freshest, ripest tomatoes you can find for the best texture and flavor.
This salad is at its freshest within the first 8 hours after preparing, though it will keep for a day or two in the refrigerator. Expect the tomatoes to soften and release more juice over time.
Try different vinegars: red wine vinegar is classic here, but white wine vinegar or a light balsamic can also work depending on the flavor profile you prefer.
Dietary Information
This Italian marinated tomato salad is suitable for many diets:
- Vegan and vegetarian
- Clean eating and Whole30
- Gluten-free, dairy-free, and allergy friendly
- Low carb and keto-friendly
Follow on Pinterest for more fresh and tasty recipe ideas and find seasonal inspiration from food communities and local markets.
Want more recipes like this? Sign up for a recipe newsletter to have new dishes delivered to your inbox, and follow food creators on social platforms for updates and photos.
More Recipes You’ll Love
If you enjoy this marinated tomato salad, try other vibrant vegetable sides such as grilled vegetable salad, rainbow Thai noodle salad, or miso eggplant for a variety of textures and flavors.
If you make this recipe, share a photo on Instagram and tag the account that inspired it. Don’t forget to leave a rating if you enjoyed it!
Italian Tomato Salad (Marinated Tomato Salad)
10 mins
0 mins
1 hr
10 mins + marinating
Salad, Side Dish
Italian
Vegan, Vegetarian
6
Equipment
Ingredients:
- 3 beefsteak tomatoes – sliced ⅓” thick
- 4 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 1/2 Tablespoon lemon juice
- 3 Tablespoons minced red onion
- 4 large basil leaves – finely diced
- 1 Tablespoon diced fresh parsley
- 1 clove garlic – crushed
- 1/2 teaspoon fine sea salt
- Fresh ground black pepper, to taste
Instructions
- Slice the tomatoes into ⅓-inch thick rounds. Arrange them in a single layer on a rimmed platter or shallow dish.
- In a bowl, whisk together olive oil, red wine vinegar, lemon juice, minced red onion, diced basil and parsley, crushed garlic, and sea salt to make the marinade.
- Pour the marinade evenly over the tomatoes, spreading the herbs and onion across the top so every slice gets flavor.
- Cover and refrigerate for at least one hour to allow the tomatoes to absorb the marinade.
- When ready to serve, garnish with fresh ground black pepper and an optional extra drizzle of olive oil.
Nutrition
*Nutritional information is an estimate and may not be 100% accurate.